Bechamel sauce

Directions

1. WARM - Warm the milk in a saucepan or in the microwave without boiling. Set aside.
2. SIEVE - Sieve the flour.
3. STIR - Melt the butter in a saucepan. Stir in the flour and cook for a couple of minutes. This gives you the roux.
4. ADD - Remove the pan from the heat and add the milk a little at the time, stirring well after each addition.
5. THICKEN - Return to the heat and cook over a very low heat, stirring continuously until the sauce thickens. Add the salt and a generous grating of nutmeg and continue cooking for another 5 minutes, stirring occasionally.